"The really stylish French hostess will mix store-bought with handmade for dessert and do it judiciously and with flair." — Dorie Greenspan from her article " When French Women Bake..." which won a James Beard Foundation Journalism Award

I'm being VERY French this week and have used both store-bought mini tart shells and canned pears. Ooh la la! After the [French] six-layer-extravaganza of a yule log that I made last week, this was a welcome change. It's "pretty nifty" and tasty!